Slow cooker chicken stew is renowned for its combination of apples, red potatoes, onion and seasoning. This warm-cooked stew reminds many of a home-made meal, and the fondest memories of mother’s cooking. It is simple to prepare and is perfect for a cold winter day to bring warmth to your stomach and heart.

A Brunswick-Style Slow Cooker Chicken Stew

1

Ingredient

Ingredient

Amount

Boneless chicken breast (cut up)

1 pound

Boneless chicken thighs (cut up)

1 pound

Halved mushrooms and water

2 cups each

small onions and sliced celery

1 cup each

Carrots

1 ½ cups

Paprika and sage

1 teaspoon each

Salt, thyme and pepper

½ teaspoon each

Chicken broth

14.5 ounces

Tomato paste

6 ounces

Cornstarch

3 tablespoons

Frozen peas

2 cups

Cubed tofu

(optional)

1 cup

2

Time & Serving

Total Time

5 hours

Serving

8

3

Direction

In order to make this chicken stew in slow cooker, you should mix the chicken meet and everything else (except the water, cornstarch, peas and tofu) in a slow cooker and set on High for 4 hours.

Combine cornstarch and water in a bowl, whisking until mixed.

Add frozen peas and tofu (optional) and the mixture from the previous step to the slow cooker. Stir and cook for an additional 30 minutes at High heat.